Serves: 6
Prep time: 1 hour
Grilling time: 8 to 10 minutes
For gas grills only

Crunchies
1 cup water
1 teaspoon aniseed
Vegetable oil
1/3 cup slivered almonds, toasted
1-3/4 cups granulated sugar
1/3 cup whipping cream

1 ripe pineapple
1 pint vanilla ice cream

1 -ope

1. In a small saucepan combine the water and aniseed and bring to a rolling boil. Remove from the heat and let steep for at least 30 minutes.

2. Brush a small baking sheet with oil. Place the almonds on the sheet in a single, compact layer.

3. Place the sugar in a medium saucepan. Strain the aniseed water over the sugar, pressing down on the seeds; discard the seeds. Cook over medium-low heat until the sugar dissolves, swirling the pan occasionally. Increase the heat and cook until the sugar caramelizes and turns a golden caramel color (160°F or “hard-crack” on a candy thermometer), washing down any sugar crystals that form on the sides of the pan with a brush dipped in cold water. Carefully pour enough caramel over the almonds to completely coat them. Using potholders tilt the baking sheet to distribute the caramel. Cool until firm, about 10 minutes. Remove from the baking sheet and coarsely chop by hand.

4. Place the remaining caramel back on low heat and carefully add the cream. Cook over low heat until the caramel melts and the cream is mixed in, swirling the pan occasionally. Cool, then refrigerate until serving.

5. Cut the top and bottom off the pineapple. Stand the pineapple upright on a cutting board and, using a serrated knife, cut off the skin by slicing from top to bottom. Remove eyes with a knife tip or melon baller. Turn the pineapple on its side, and cut the pineapple into 3/4-inch-thick slices. Cut out the core from each slice and discard.

6. Lightly oil the pineapple slices and grill over direct medium heat (350° to 450°F), with the lid open, until well browned on both sides, 8 to 10 minutes, turning once.

7. Reheat the caramel sauce in a microwave oven for a few seconds or over medium-low heat until melted and smooth. Thin with a little more cream if necessary. Place a pineapple slice in the center of each dessert plate and then a scoop of ice cream on top. Ladle warm caramel sauce over the pineapple and ice cream and drizzle more over the plate. Sprinkle with the toasted almond brittle. Serve immediately.

Recipe from Weber’s Real Grilling™ by Jamie Purviance